RESUMO: O presente estudo teve como objetivo avaliar as características físicas e sensoriais da tilápia (Oreochromis niloticus), cultivada em ambiente de água doce e salgada. Para atestar a qualidade microbiológica das amostras foi determinado o número mais provável de coliformes a 35°C e 45°C, detecção de Staphylococcus spp. e Salmonella sp. Para a avaliação física, foram verificados o potencial hidrogeniônico (pH), cor, textura, perda de peso por cocção (PPC) e capacidade de retenção de água (CRA). A análise sensorial foi realizada com 30 provadores treinados, de ambos os sexos e foram avaliados os atributos de cor, sabor, odor, textura e suculência. Houve diferença significativa de pH entre os dois tratamentos (P>0,05), bem como CRA e textura. Com relação a cor (L*, a* e b*), os resultados apresentaram uniformidade. Nas análises microbiológicas, as amostras apresentaram resultados inferiores aos estabelecidos pela legislação vigente, estando próprias para o consumo. Nos parâmetros sensoriais, não houve diferenças significativas no sabor, odor, suculência e textura, diferindo apenas a cor. O cultivo da tilápia em ambiente de água salgada proporciona maior pH, capacidade de retenção de água, textura e menor peso por cocção em relação ao cultivo da tilápia em água doce. As características sensoriais de sabor, odor, textura e suculência são semelhantes, no entanto, os provadores preferem a tilápia cultivada em água salgada (comparação pareada).Palavras-chave: análise sensorial, peixe, salinidade. PHYSICAL AND SENSORY QUALITY OF TILAPIA (Oreochromis niloticus) REARED IN FRESHWATER AND SALTWATER ENVIRONMENTSABSTRACT: The objective of this study was to evaluate the physical and sensory characteristics of tilapia (Oreochromis niloticus) reared in freshwater and saltwater environments. The microbiological quality of the samples was evaluated by determination of the most probable number of coliform bacteria at 35°C and 45°C and by the detection of Staphylococcus spp. and Salmonella sp. For physical evaluation, the pH, color, texture, cooking loss, and water-retention capacity (WRC) were determined. Sensory analysis was performed by 30 trained tasters of both sexes and the following attributes were evaluated: color, flavor, odor, texture, and juiciness. There was a significant difference in pH between the two treatments (P>0.05), as well as in WRC and texture. The findings were uniform in terms of color (L*, a* and b*). The results of microbiological analysis were lower than those established by the current legislation, with the samples being adequate for consumption. No significant differences were observed in the sensory parameters, except for color. Rearing tilapia in a saltwater environment resulted in greater pH and WRC, better texture, and less cooking losses than freshwater-reared tilapia. The sensory characteristics flavor, odor, texture and juiciness are similar, but tasters prefer saltwater-reared tilapia (paired comparison).

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Genetic improvement has the potential to improve the productivity of a trait under selection; furthermore, the benefits are permanent, sustainable, and cumulative over generations (Gjedrem, 2012). Quantitative genetics and selective breeding are powerful tools to increase commercial production and have achieved substantial productivity improvements for fishes and shellfishes (Gjedrem & Rye, 2018). Genetic improvement in the animals can suggest an increase in the farm profit, and when breeding is highly specialized, the genetic progress is not necessarily reflected in the market price (Janssen et al., 2018). In this context, based on a simulated Nile